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Home Recipes Vegetarian and Vegetables Crunchy Felafel (falafel) Recipe

Crunchy Felafel (falafel) Recipe

Crunchy falafel balls made with a delicious blend of spices

Crunchy Felafel (falafel) Recipe

Ingredients

250g dried chick peas
1 large shallot, peeled & finely chopped
small bunch fresh parsley, chopped
1 clove garlic, peeled & chopped
1 tbsp Steenbergs organic Falafel spice blend
1 tbsp plain flour
to taste sea salt & black pepper

These falafels are so much better made with dried chick peas rather than tinned ones and who doesn't love a tasty falafel whether in a wrap, taco, sandwich or as part of a salad.  

Method

  1. To prepare the chick peas, leave to soak in plenty of cold water overnight, or otherwise use a quick method of placing in a pan of cold water, bring to the boil, boil for 2 minutes and then turn off and leave for 1-2 hours with the lid on. Drain and rinse thoroughly before using.
  2. To make your falafel, place all of the ingredients into a food processor and blitz until blended into a paste.
  3. Season with salt and pepper to taste.
  4. Using a dessert spoon and your hands, shape the mixture into walnut sized balls, place onto a board and refrigerate for an hour.
  5. Fill a frying pan with a good level of sunflower (or similar) oil (2cm) and place on a high heat.
  6. Fill the pan with half of the falafel (you don’t want to crowd them), sizzle for a few minutes, then turn over and do the other side. Once golden brown on all sides, remove and place on a piece of kitchen towel to absorb any excess oil. Repeat until all of the falafel balls are cooked.
  7. Serve with a yoghurt and mint dip, salad and tacos or tortilla wraps.

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524

Steenbergs, Cube Building,
Monahan Road,
Cork, T12H1XY,
Republic of Ireland
EORI # GB828127524000


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